Ingredients

• 1 to 1 1/2 pounds skirt steak or flank steak
• 2 teaspoons cumin
• 3 tablespoons olive oil or canola oil, split
• 1 large yellow onion, halved and thinly sliced
• 2 garlic cloves, finely chopped
• 2 bell peppers (red, green or yellow), stems and seeds removed and thinly sliced lengthwise
• 1 or 2 jalapenos (to taste), stems and seeds removed and very thinly sliced crosswise
• 1/2 cup water
• flour tortillas to serve
• Optional condiments:
• Chopped tomatoes, sour cream, salsa, guacamole

Serves 4 to 6 as a main